Sunday, August 16, 2009
Salsa number TWO! I remember Reeni from Cinnamon and Spice using these green guys for one of her recipes lately. I've seen them many times, but I never really had them. I've mentioned many times on this blog that I LOVE tomatoes, so why haven't I tried these? I finally had my chance to get a hold of them I when I walked into the farmer's market over the weekend. I go to one of the usual vendors I shop with and the first thing I see...voila! Tomatillos! Fresh and a whole bunch of them, too. I literally perked up with delight proclaiming, "They have tomatillos!!!!" Trying to sound like I know what I'm talking about. So I pick out 5 good ones.
They have a kind of sticky residue on them once you peel the leaves off. Just gently wash it off with some water and it'll be fine. Since I didn't want to do the conventional way of roasting them. I placed them in the broiler for 5-10 min to soften them up. Gave them a quick turn half way to even out the roasting.
I put everything in the food processor and scooped away with some blue corn tortilla chips.
Again, I put the non-food processor version as well. For those who don't like cilantro, you can substitute it with parsley for a milder flavor.
Make around 3 cups.
Roasted Tomatillo Salsa
5 medium tomatillos
1-2 jalapeno peppers (removal of seeds is optional)
1-2 c fresh cilantro or parsley
4 green onion stalks
juice of one lime
salt to season
Preheat your broiler.
Remove the leave and genty wash the tomatillos with cold water to remove the sticky residue. Place on an ungreased baking sheet and roast for 5-10 min. Give them a turn halfway through.
Remove from the broiler and let them cool completely.
Finely chop the cilatro/parsley, jalapeno peppers and green onions. Place them in a large bowl.
When the tomatillos are cool enough. Quarter and finely chop them. As you place them in the bowl lightly mash them to release some of their juices.
Squeeze in the lime juice and season with a little salt. Mix thoroughly.
Place in the fridge, if not serving immediately.
Place the cilantro/parsley, jalapeno peppers and green onions in the food processor and pulse chop until they are look fine. Place the mixture into a large bowl.
Place in the tomatillos and pulse chop until it looks of a mashed consistency. You still want some chunks. Remove and add to the bowl.
Squeeze in the lime and season with some salt. Mix Thoroughly.